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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Tomatoes


6 large tomatoes, not too ripe

2 Tbsp Olive Oil

1/4 cup Shallot, minced

2 Tbsp Yellow onion, minced

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 cup Tomato pulp, scooped from the tomatoes and chopped

1 Tbsp Orange juice

1 tsp Worcestershire sauce

1/4  cup Pesto

1/3 cup Seasoned Italian bread crumbs


Remove the core of the tomatoes and slice across the very top of the tomato. Using a teaspoon scoop out about 1 Tbl of the pulp from each tomato and roughly chop it.

Over low heat, heat olive oil in a small sauté pan. In the sauté pan cook the shallot, onion, salt, and pepper for 5 minutes. Add the tomato pulp, orange juice, and Worcestershire sauce and cook 4-5 minutes more. Remove from the heat and stir in the pesto.

Divide the mixture evenly among the hollowed-out tomatoes. Sprinkle breadcrumbs over the tops of the tomatoes.

Prepare the grill. Cook tomatoes over direct medium heat for 5 minutes, rotating tomatoes one-quarter turn and cooking for 3-5 minutes more. Serve immediately.

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